The scale has finally moved down for me after a 4 day stand still. Only 12 more lbs left to goal! I can't wait, but I know I probably won't reach goal until another 2 months. My weight loss has slowed the closer I get to goal. I will just take it one packet at a time!
I have a little special reward for myself when I reach goal. I have wanted to do a boudoir shoot for a long time now, but they are always sooooo expensive. I finally found one on http://www.groupon.com/ (in my local area) in which a photographer was offering a 30 minute shoot, 2 outfit changes and a photo book with 22 images for only $99! Normally it is $350 so that is an awesome deal! Hair and makeup is only $60 extra. Normally it is $125! Total steals! It was just calling out my name! So, when I reach goal... this would be my gift to myself. Who doesn't like to get their hair and makeup done? I am so looking forward to it! This will also be a great gift for my husband as well! I definitely need to work this program so I can get my shoot done!
I decided to try stuffed green peppers tonight. This one is a Mexican version using rotel tomatoes and taco seasonings, but you could also make an Italian version by substituting with Italian diced tomatoes and Italian seasonings. I took the advice from Gerri at www.lessofmemedifastjourney.blogspot.com/ and boiled the green peppers for at least 5 minutes because I like my peppers soft. These sure did hit the spot! Pretty tasty! I just wanted to emphasize the importance of weighing your leans and veggies so you don't cheat yourself. I cooked the meat inside the green peppers and then took the meat out and weighed the green pepper to make sure I was not eating too much. Depending on the size of the peppers, you may have to use two peppers to cook the meat in and reserve some cooked peppers for the next day. I had to use two peppers because mine were small. Worked out great! I hope you enjoy the recipe!
Stuffed Green Peppers
3.75 oz 93% fat free lean ground beef, cooked (3/4 Lean)
1 oz 2% reduced fat Mexican Cheese (1/4 Lean)
1/2 cup or 90 grams cooked from frozen cauliflower, grated (1 or 2 peppers to cook the meat in) (1 Green)
1/2 cup Rotel diced tomatoes with green chilies (1 Green)
1/2 cup or 68 grams green pepper, cooked (1 Green)
2 tsp low sodium taco seasoning mix (3 Condiments)
Preheat oven to 350 degrees. Cut the top off of the green pepper and set aside. Take out the insides of the green pepper and discard. Boil the top and bottom for about 5 minutes or until tender. Drain.
Brown ground beef until done and drain excess grease. Take out 3.75 oz and reserve the rest for another use. Combine ground beef, rotel tomatoes, grated cauliflower, taco seasoning, half the cheese, and a little bit of water. Stir over medium heat until cheese melts and until well blended. Pour mixture into green pepper and sprinkle the top with the other half of cheese. Place top of green pepper back on and bake for 25 to 30 minutes. To make sure I get the right amount of green peppers, I empty the meat mixture on a plate and chop the green pepper into pieces. Then I weigh the green pepper until I get 68 grams and reserve the rest for another recipe. Combine the meat mixture and green peppers together. Enjoy!
*Note: For an Italian flavor, use 1/2 cup Italian diced tomatoes that is less than 5 grams of carbs per serving and Italian seasonings as your condiments
1 Lean, 3 Greens, and 3 Condiments
share this on »